fresh, simple, pure

Summertime at the Genuine Bar

Summer is not complete without cocktails. We thus met with The Genuine Hospitality Group’s Beverage Director, Ryan Goodspeed, to review four newly added cocktails to the menu at Michael’s Genuine Food & Drink. I call him our chemist. Ryan has been involved in the beverage industry for 20 years and we could not ask for a more passionate and sincere mixologist. His combinations are carefully crafted and his love for the process can quasi be tasted in every sip. Ryan’s overview describes the complexities of each of these drinks, which were born out of classics. Despite their history, he emphasizes that where you finish is never where you started, which makes each cocktail so very original and genuine.

Ryan peeling a local mango

The Far East Cocktail

Let us begin! The Far East Cocktail is ideal for island time, in Ryan’s words. It entails a mixture of Tanqueray Malacca Gin, mango infused Ancho Chile Liqueur, muddled mango and lime. Note that this style of Gin is sweeter with hints of citrus, unlike a traditional dry gin, which makes it the perfect summer companion. The Ancho Chile Liqueur is truly the magic touch as the mango infusion was Ryan’s will. This detail yields a cocktail with sweet and bold flavors with some spice as well. Here is the scoop to impress your friends at home:

Our next cocktail, The Fiddler, is iced to the rim, to stay cooler, longer. Moreover this drink pays homage to our genuine motto: fresh, simple, pure. How? It combines Rittenhouse Rye 100 proof, Ferrand Dry Curacao, fresh grapefruit and basil, both sourced from South Florida. It is inspired by the Mint Julep cocktail, made popular at the Kentucky Derby, but this version clearly emits Miami flavors. Ryan recommends enjoying The Fiddler on your back porch, as this gem is both refreshing and easily constructed.

Rye once again steals the show in our next offering, The Barrel Aged Waldorf. Ryan’s twist from the traditional Waldorf, is to substitute Pernod for a Absinthe, which offer anis notes, and age the drink in a barrel. The beverage matures for 2.5 months in medium charred American Oak, which creates complexity. As this cocktail is free of juices, the focus is on the spirits, but more so on how elegantly the flavors interact. Ryan recommends Carpano as the vermouth of choice for this cocktail, due to the apricot and honey essences. Ryan’s version is aged, but you can create your own with the same recipe, without the aging process. Below are the details on how to get down to business:

Lastly, the Tradewinds Punsch brings the whimsical side of summer to life. It features Kronan Punsch (yes, the spelling is correct), a Swedish liqueur made of sugar cane and spice, and is well complimented by citrus and ice (sorry for the rhyme). A classic punch would make use of gin and brandy, but Ryan opts for Puncsch and Bols Genever, a form of “malt wine”. Therefore, when passion fruit and lemon are added, the result is a refreshing, balanced yet tangy tropical awakening. Directions to pure pleasure follow:

Ryan believes that every cocktail emerges from a classic, but we are always welcome to experiment with modern approaches. Enjoy making these at home, or better yet, enjoy them from genuine hands at Michael’s.